Double Chocolate Lava Babies

wtorek, 4 lutego 2014

Double Chocolate Lava Babies

Time: 30 mins

Ingredients

  • 1 (20 ounce) package double chocolate brownie mix
  • 3 eggs
  • 2 tablespoons canola oil or 2 tablespoons plain yogurt
  • 3/4 cup water

Directions

  • 1 Preheat oven to 400 degrees F.
  • 2 Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
  • 3 Remove and toast pecan halves. Remove and set aside.
  • 4 Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.
  • 5 Prepare Brownie Mix as indicated for cake-like brownies.
  • 6 Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.).
  • 7 Bake 10 minutes only.
  • 8 Meanwhile prepare Praline Sauce.
  • 9 In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
  • 10 Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
  • 11 Stir in whipping cream.
  • 12 Cook about 1-3 minutes stirring constantly. Add chopped pecans. Blend.
  • 13 Remove brownies from oven.
  • 14 Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
  • 15 Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
  • 16 Return cakes to oven.
  • 17 Bake 5-8 minutes more or until cakes feel firm at edges.
  • 18 Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce.
  • 19 If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
  • 20 Split cakes partially open; spoon warm Praline Sauce on top.
  • 21 Top with sweetened whipped cream and pecan halves. Serve immediately.

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